If you like chocolate malt balls, you are going to love this cake.
It's shape and frosting add to its appeal, and make it fantastic for large gatherings, be it a birthday party or a summer barbecue get-together.
A fluffy vanilla cake, frosted with a decadent malt chocolate mix, is a sure hit with kids and adults alike.
Adapted from Everyday Food.
350g butter, softened (150g for cake + 200g for frosting)
3 cups flour
1 1/2 cups sugar
4 large eggs
1 Tbsp baking powder
1 tsp baking soda
1 1/4 cups buttermilk*
1 1/2 tsp vanilla extract
1/4 cup cocoa powder
1 1/2 cups malted milk powder
1/2 cup boiling water
300g milk chocolate, melted and cooled
*Note: if you don't have access to buttermilk, you may make your own.
Use 1/3 cup milk, add 1 tsp white vinegar, let stand at room temperature for 15 mins.
Double ingredients as needed.
Preheat oven to 350°F.
Lightly butter and flour a 9-by-13-inch baking pan.
In a large bowl, using an electric mixer, beat 150g butter and sugar on high until light and fluffy, about 5 minutes.
Beat in eggs, one at a time, until combined.
In a large bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt.
With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions buttermilk, and beat to combine, scraping down bowl as needed.
Beat in vanilla.
Transfer batter to pan and smooth top.
Bake until cake is golden, puffed, and a toothpick inserted in center comes out clean, 35 minutes, rotating pan halfway through.
Let cool completely in pan on a wire rack.
Meanwhile, in a medium bowl, whisk together cocoa and malted milk powders.
Add boiling water, whisk until smooth, and let cool.
Using mixer, beat 200g butter on high until smooth.
Add cocoa mixture; beat until combined.
Add chocolate and pinch of salt.
With mixer on medium-high, beat until frosting is smooth and peaks form, 3 minutes.
Frost cake; top with sprinkles if desired.
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